|20 min||6 h||6|
|1 1/2 cup||Pumpkin seeds (pepitas) (crust)|
|9 date pitted||Medjool date (crust)|
|2 tbsp||Coconut oil (crust)|
|2 tbsp||Maple syrup, pure (crust)|
|4 1/2 cup||Cauliflower (florets, cooked, filling )|
|9 tbsp||Coconut oil (filling )|
|6 tbsp||Almond milk, unsweetened (filling )|
|1 tbsp||Vanilla extract, pure (filling )|
|1 tbsp||Maca powder (optional, filling )|
|3/4 tsp||Salt (filling )|
|9 tbsp||Cacao powder, raw (filling )|
|1 tbsp||Blackstrap molasses (unsulphured, filling )|
|3/4 tsp||Espresso powder (filling )|
Process all crust ingredients except maple syrup in a food processor into a sticky crumble. Add in the maple syrup and process briefly once again to mix it in. Transfer this mixture into a 6" springform pan and press into an even crust. Freeze while working on the next step.
Blend all filling ingredients, except cacao, molasses, and espresso, into a smooth uniform mixture. Set aside about 4-5 tbsp of this white mixture for swirls (optional)(I just pulled some out using my icing pen tool). Add cacao, molasses, and espresso and blend once again to combine. Pour the chocolate mixture into the pan over the crust. Swirl in the white filling into a pattern of your choice. Sprinkle with any decorative toppings.
Freeze the cake for 6 hours or overnight to set. Enjoy! Keep leftovers frozen.